Steamed Fish with Dried Black Fermented Beans Recipe
Steamed Dishes Recipes

Ingredients:

1
4
1
5 oz
3
2 tbsp
1 1/4 tsp
1 tsp
1 1/2 tbsp
1/2 cup
1 tbsp
1 tsp
1 tsp
5 oz
 

grass carp (about 1 1/2 lb)
scallions
small piece ginger
pig's belly
red peppers
dried black fermented beans
salt
black pepper
sherry (wine)
oil
soy sauce
vinegar
MSG
lard net
 

Directions:

1. Clean the fish, cut off the belly, score the surface three lines. Soak 1 hour in combined seasonings of 4 scallions, 1 piece ginger, 1 tsp salt, 1 tsp black pepper, and 1 tbsp wine.

2. Dice pig belly the same size as fermented beans.

3. Chop ginger and red pepper.

4. Shred the white end of scallions.

Methods:

1. Heat large pan half full of water, put fish into the boiling water for 10 seconds to remove the blood of fish.

2. Heat 1/2 cup oil, stir-fry the pork dices in the pan till dry, add chopped ginger and red pepper, fermented beans, stir-fry again. Season with 1 tbsp soy sauce, 1 tsp vinegar, 1/2 tbsp wine, 1 tsp MSG, 1/4 tsp salt and stir-fry again. Add 2 tbsp scallion shreds to it and mix well, remove and place over fish.

3. Cover the whole fish with a large sheet of lard net, place fish in the steamer and steam for 20 minutes. Take it out and slide onto a long plate and serve.

Note:

1. Any living fresh fish may be used in place of grass carp.

2. Score the fish surface so spices can flavor fish.

3. The oil of lard net will keep the meat tender and  keep the seasonings from spreading.

4. Open the lard net and serve.

5. Fermented bean is full of iron and spicy aroma, it can cover the strong fish smell and increase appetite.